Olive Magazine
mushroom soup

Mushroom soup with sourdough croutons and gremolata

Published: March 10, 2017 at 11:17 am
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Make your mushroom soup even better by topping if off with chunky pieces of baked sourdough bread drizzled in olive oil and a fresh mix of parsley, garlic and lemon zest for the perfect gremolata


Make this mushroom soup with sourdough croutons, then check out our mushroom soup with pickled mushrooms.


  • a large slice sourdough bread
olive oil
  • a handful parsley, chopped
  • 1/2 clove garlic

  • 1 lemon
  • 1 tub/tin mushroom soup


  • STEP 1

    Tear a large piece of sourdough into chunks. Toss with olive oil then bake in a 200C/fan 180C/gas 6 oven until golden and crisp.

  • STEP 2

    Chop a handful of parsley and 1/2 clove of garlic then toss with the zest from the lemon and season.

  • STEP 3

    Top hot mushroom soup with the croutons then sprinkle over the gremolata mix.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content